Spaghetti Carbonara

Stack the pancetta and using a very sharp knife, cut the stack into a 1/4 inch dice.

Heat a large, heavy-bottomed pan over medium heat and add the olive oil. When the oil is hot, add the pancetta and cook for 8 to 10 minutes, stirring occasionally until lightly golden.

Add the garlic, stirring constantly, and cook for 1 more minute. Turn off the heat and set aside. Do not pour off the fat.

Beat the eggs in a bowl, adding the kosher salt, ground black pepper, and Pecorino Romano cheese. Whisk until incorporated. Set the bowl aside to allow the eggs to come to room temperature.

Bring a large pot of generously salted water to a boil. Add the dried spaghetti and cook for 7-9 minutes, or until al dente. Before you drain the pasta, reserve 1/2 cup of pasta water.

Add the drained pasta to the pan with the pancetta. Toss until well mixed. Add the egg mixture and 1/4 cup of the reserved pasta water, and quickly toss to coat the pasta. Toss quickly and constantly so the egg creates a creamy sauce.

If using, add a pinch of ground nutmeg and toss to combine.

Garnish the dish with extra Pecorino and fresh parsley. Serve immediately.